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UNIQUE VEGETABLESfor chefs to explore Cr eate a difference in your menu w e are here to support you

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Patty pan, sunchoke, goats beard, cats claw are some of vegetables we introduce to you all source of 

information we credits to wikepedia.org

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PattypanClick to see picture 

Pattypan squash, sunburst squash, cibleme in Cajun French and French, white squash,

scallopini or button squash in Australian English, is a summer squash (species Cucurbitapepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat

resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty." Its French name, pâtisson, derives from a Provençal word for a cake madein a scalloped mould. The pattypan squash is also known as scallop squash, granny

squash, custard marrow, or custard squash. 

Pattypan comes in yellow, green, and white varieties. The squash is most tender whenrelatively immature; it is generally served when it is no more than two to three inches indiameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with

flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a pattypan also is

sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30calories and no fat. It is often sliced, coated and fried until golden brown. In Polish cuisine,they are pickled in sweet vinegar. 

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sunchoke / Jerusalem artichokeclick to see picture 

The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot,sunchoke, earthapple or topinambour, is a species of sunflower native to easternNorth America, and found

from Eastern Canada and Maine west to North Dakota, and south to northern Florida andTexas. It is also cultivated widely across the temperate zone for its tuber, which is used as a

root vegetable.Despite its name, the Jerusalem artichoke has no relation to Jerusalem, andit is not a type of artichoke, even though both are members o f the daisy family. The origin of the name is uncertain. Italian settlers in the USA called the plant girasole, the Italian word

for sunflower because of its resemblance to the garden sunflower (note: both the sunflower and the sunchoke are part of the same genus: Helianthus). Over time the name girasole

may have been changed to Jerusalem.To avoid confusion, some people have recentlystarted to refer to it as sunchoke orsunroot. 

The artichoke part of the Jerusalem artichoke's name comes from the taste of its edibletuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to

France, noting that its taste was similar to an artichoke.  check some Modern Indian food recipe 

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Cat's Clawclick to see picture 

Uncaria tomentosa (popularly known in English as Cat's Claw, although that name is

also used for various other plants; in Spanish as Uña de Gato (Cat's Claw) or as Indian

name Vilcacora) is a woody vine found in the tropical jungles of South and Central America,which derives its name from its claw-shaped thorns. It is used as an alternative medicine inthe treatment of a variety of ailments. Other common names include: hawk's claw, pot hook,and sparrowhawk nail Uncaria tomentosa is a liana deriving its name from hook-like thorns that resemble the

claws of a cat. U. tomentosa can grow up to 30 m (100 ft) tall, climbing by means of thesethorns. The leaves are elliptic with a smooth edge, and grow in opposite whorls of two. Cat's

claw is indigenous to the Amazon rainforest, with its habitat being restricted primarily to thetropical areas of South and Central America. 

Heirloom tomatoclick to see picture 

 An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-

hybrid) heirloom cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years. They are grown for historical interest, access to

wider varieties, and by people who wish to save seeds from year to year  check some Modern Indian food recipe 

salsify or goatsbeardclick to see picture 

There are two species - Tragopogon porrifolius - Scorzonera hispanica is

a genus of flowering plants in the sunflower family Asteraceae that has over 140 species,including the vegetableknown as salsify, as well as a number of common wild flowers, someof which are usually regarded as weeds.Salsifies are forbs growing as biennial or perennial

plants. They have a strong taproot and milky sap. They generally have few branches, andthose there are tend to be upright. Their leaves are somewhat grass-like. Flower colour 

varies within the genus, with some yellow species, and some bronze or purple. Seeds are

borne in a globe like that of a dandelion but larger, and are dispersed by the wind  

Tragopogon porrifolius is a plant cultivated for its ornamental flower, edible root, and herbal

properties. It also grows wild in many places and is one of the most widely known speciesof the salsify genus, Tragopogon. It is commonly known as purple or common salsify, oyster plant, vegetable oyster, Jerusalem star,goatsbeard or simply salsify (although these last

two names are also applied to other species, as well).  

Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster

plant, serpent root, viper's herb, viper's grass or simply Scorzonera, is aperennialmember of the genus Scorzonera in the sunflower family (Asteraceae), cultivated as a rootvegetable in the same way as some of the members of the salsifygenus Tragopogon, alsoin the sunflower family. 

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Samphire or rock samphireclick to see picture 

Samphire or rock samphire, Crithmum maritimum, is the sole species of the genusCrithmum. It is an edible wild plant found on southern and western coasts of Britain and

Ireland, on mediterranean and western coasts of Europe including the Canary Islands,North Africa and the BlackSea. The term samphire is used for several unrelated species of coastal plant.Rock samphire has fleshy, divided aromatic leaves that Culpeper described as

having a "pleasant, hot and spicy taste" 

The stems, leaves and seed pods may be pickled in hot, salted, spiced vinegar,or the leaves used fresh in salads. 

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Drumstickclick to see picture

The fruit of the tree is quite popular as a vegetable in Asia and Africa. The fruit isa long thin pod resembling a drum stick. The fruit itself is called drumstick in Indiaand elsewhere. Moringa leaves are also eaten as a leaf vegetable, particularly inthePhilippines, South India and Africa. 

The Moringa pod is known as "munga", saragwa or saragwe in India and is oftenreferred to as "drumstick" in English. In South India, it is used to prepare a variety

ofsambar and is also fried. In other parts of India, especially West Bengal andalso in a neighboring country like Bangladesh, it is enjoyed very much. It is madeinto a variety of curry dishes by mixing with coconut, poppy seeds, and mustardor boiled until the drumsticks are semi-soft and consumed directly without anyextra processing or cooking. 

Banana Flowerclick to see picture

The banana plant is the largest herbaceous flowering plant.The plants arenormally tall and fairly sturdy and are often mistaken for trees, but their main or upright stem is actually a pseudostem that grows 6 to 7.6 metres (20 to 24.9 ft)tall, growing from a corm. Each pseudostem can produce a single bunch of bananas. After fruiting, the pseudostem dies, but offshoots may develop from thebase of the plant. Many varieties of bananas are perennialThe banana fruitsdevelop from the banana heart, in a large hanging cluster, made up of tiers(called hands), with up to 20 fruit to a tier. The hanging cluster is known as abunch, comprising 3 –20 tiers, or commercially as a "banana stem", and canweigh from 30 –50 kilograms (66 –110 lb). In common usage, bunch applies to

part of a tier containing 3 –10 adjacent fruits. 

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Buddha's hand click to see picture

Buddha's hand fruit is very fragrant and is used predominantly bythe Chinese and Japanese for perfuming rooms and personal items, such asclothing.The fruit may be given as a religious offering in Buddhist temples.

 According to tradition, Buddha prefers the "fingers" of the fruit to be in a positionwhere they resemble a closed rather than open hand, as closed hands symbolizeto Buddha the act of prayer. Buddha's hand, Citrus medica var. sarcodactylis (also known asbushukan(Japanese) or fingered citron), is a fragrant citron variety whose fruit issegmented into finger-like sections. The origin of Buddha's hand plant is tracedback to Northeastern India or China. 

The peel of the fruit can be candied into succade. In Western cooking, it is oftenused for its zest. The inner white pith is not bitter as is usually the case withcitrus, so the fingers may be cut off and then longitudinally sliced, peel, pith, andall, and used in salads or scattered over cooked foods such as fish. 

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Romanescoclick to see picture

Romanesco broccoli resembles a cauliflower, but is of a light green color and theinflorescence (the bud) has an approximate self-similarcharacter, with thebranched meristems making a logarithmic spiral. In this sense the broccoli'sshape approximates a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The vegetable is rich in vitamin C, vitamin K, fibre, and carotenoids  

 Although in Italy there are a number of recipes dedicated to Romanesco broccoli,in the rest of the world it is usually prepared like conventional broccoli. Like

conventional broccoli, overcooking Romanesco will result in a texture somepeople find unpleasant. The texture is more tender than cauliflower, making itsuited to raw use as crudités. Romanesco broccoli has a milder flavor, morecreamy and nutty, and less bitter, than conventional broccoli and cauliflower  

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Tatsoiclick to see picture

Tatsoi (Brassica narinosa or Brassica rapa var. rosularis), also calledspinach

mustard, spoon mustard, or rosette bok choy, is an Asian variety ofBrassica rapagrown for greens. This plant has become popular in North American cuisine aswell, and is now grown throughout the world.The plant has dark green spoon-shaped leaves which form a thick rosette. It hasa soft creamy texture and has a subtle yet distinctive flavour.It can be grown to harvestable size in 45 –50 days, and can withstandtemperatures down to  –10°C (15°F). Tatsoi can be harvested even from under the snow

Vitelotte / Purple potatoclick to see picture

Vitelotte potatoes have a dark, almost black skin and dark violet-blue flesh thanksto a high content of the natural pigment anthocyanin. They retain their colour when cooked. The plants mature late and compared to modern varieties producea fairly low yield. The tubers have a thick skin and thus store well

Ratte Potatoclick to see picture

The Ratte (also known as La Ratte, Ratte de Touquet, or Asparges) is a smallpotato with a unique nutty flavor and smooth, buttery texture. The varietyoriginated in France or Denmark in the late 19th century and is a favorite of French chefs, ideal for roasting and boiling 

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